Sometimes it’s almost silly how easily a yummy, health-giving meal can be assembled. Of course, it always helps to have some leftovers on hand. In this case it was some leftover shredded beef from a roast prepared the day before. But easy-to-use hamburger (or ground turkey, chicken or pork) works just as well. Make it vegetarian with beans (white are particularly nice in terms of color.)
Also note that this basic recipe can be varied in many ways as you can see from the options in the notes. And be sure to have some cooked brown rice or millet on hand to accompany the skillet.
Italian Zucchini Skillet
Step 1: Saute Vegetables
- 1 Tbsp. olive oil
- 1 med. yellow onion, diced to ½”
- 4 cups zucchini (or yellow squash) sliced into half-moons about ¼” thick
In a large heavy-bottomed saute pan, heat oil over medium to medium-high heat until hot but not smoking. Add onion and saute about 4 to 5 minutes until just beginning to brown.
Add zucchini and continue sauteing about 5 more minutes until zucchini begins to brown and lose its moisture, stirring occasionally.
Reduce heat to medium-low.
Step 2: Hole-in-the-Middle Saute Seasonings
- 1 tsp. olive oil
- 1 Tbsp. minced garlic, fresh or prepared
- 3 tsp. Italian Seasoning
- Pinch chile flakes (optional)
Push onion to sides of pan and pour the 1 tsp. oil into center. Once oil is warm, stir in garlic and saute a minute, then stir in Italian Seasoning and chile flakes (if using) and saute 1-2 more minutes until fragrant, stirring a little to avoid burning.
Step 3: Stir in Tomatoes and Beef, Simmer
- 2 cups tomatoes, diced to roughly ¾”
- 2 cups shredded beef
- ½ tsp. sugar
- Sea salt and freshly ground pepper, to taste
Add tomatoes, beef, sugar and salt and pepper and stir to combine everything well. Simmer, covered 10-15 minutes for flavors to meld, stirring occasionally, until zucchini is done to taste.
Step 4: Serve and Garnish
- 2 cups cooked brown rice or millet (squares or porridge)
Optional Toppings
- Parmesan or mozzarella cheese
- Chile flakes
- Chopped kalamata (or black) olives (good dairy-free option)
Taste and adjust seasonings and then serve with rice or millet, warming grain in microwave if needed.
Garnish with Optional Toppings, as desired.
NOTES For variety, try some of these options
Mushrooms Between the onions and zucchini, add 4 oz. sliced mushrooms, preferably cremini but button will work. Saute about 5 minutes before adding zucchini to brown slightly.
Spinach Substitute 8 oz. pre-washed baby spinach for zucchini, but add at the very end and cook just until wilted.
Canned Tomatoes When fresh tomatoes are out of season, substitute a 15-oz. can diced Muir Glen tomatoes, with their juices.
Meat Options Any ground meat can be substituted for the shredded beef, e.g., chicken, turkey, pork and hamburger. Just break into bits and add when the shredded beef is called for.
Vegetarian Option Substitute a 15-oz. can Great Northern or Navy beans (or other bean) with their juices for the meat protein.